Recipe courtesy of Debi Mazar
and
Gabriele Corcos
White Pizza
- Level: Easy
- Yield: 4 pizzas [Serves: 8 (2 servings per pizza)]
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 2478
- Total Fat
- 68
- Saturated Fat
- 25
- Carbohydrates
- 351
- Dietary Fiber
- 19
- Sugar
- 7
- Protein
- 108
- Cholesterol
- 144
- Sodium
- 6985
- Total: 4 hr 19 min
- Prep: 10 min
- Inactive: 4 hr
- Cook: 9 min
Ingredients
All-purpose flour, for dusting
4 (12 ounce) ball pizza dough, room temperature
8 ounces mozzarella, grated
5 to 6 ounces prosciutto, thinly sliced
4 handfuls arugula
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Directions
- Preheat your wood fired pizza oven 4 hours before cooking. Alternately, you can use a preheated pizza stone in your home oven. It's best to heat it for 1 hour in a 500 degrees F oven.
- Sprinkle some flour on your pizza peel. Using a rolling pin, stretch your dough to a very thin 10-inch round.
- Top the dough with 1/4 of the cheese and arugula, leaving a 1-inch border on the crust. Place the pizza on the wood oven floor until the cheese is just melted. Remove the pizza and top with a 1/4 of the prosciutto slices. Place back in the oven and bake for another minute.
- Remove the pizza and drizzle with olive oil and season with salt and pepper.
- Repeat with the remaining ingredients.
Cook’s Note
Never use fresh mozzarella on pizza. It makes the crust too wet.